Toblerone Caramel Cheesecake
This recipe for cheesecake pie with a Toblerone Caramel Cheesecake Recipe is the ultimate dessert recipe that you will be sure to try again and again. As if it's not enough to have a caramel cheesecake recipe, always a favorite but to garnish this cream cheese cheesecake with Toberlone bar pieces (as many or as little as you'd like) takes it over the top. The crust for this yummy cream cheese cheesecake recipe has ground pecans, chocolate crumbs, butter and sugar for the perfect combination of this chocolate and caramel recipe for cheesecake pie. The cheesecake filling using room temperature cream cheese, caramel, eggs and sour cream that is then baked into cream cheese cheesecake perfection. Once cooled caramel sauce and chocolate sauce are drizzled overtop, along with lots of Toberlone pieces for the best cream cheese cheesecake recipe you will try. There is a homemade caramel sauce recipe that uses brown sugar, heavy cream, butter and salt that you can make, or you can save some time and use a premed caramel sauce from the grocery store.
This cream cheese cheesecake recipe for Toberlone caramel cheesecake is just one of the recipe for cheesecake pie you will find on the Grandmother's Kitchen recipe site. There are all sorts of recipes just like grandmother used to make from main dish recipes, side dish recipes, dessert recipes, drink recipes, gluten-free recipes, healthy recipe ideas and so much more. When you find recipes you love on the site, you can start your collection of easy printable recipes and printable easy recipes to use again in the future. You also have the option of printable cookbook recipes that will ensure that you always have your favorite Grandmother's Kitchen recipes on hand. *
Makes one 6 inch cheesecake. Double recipe if you want to make a 9 inch cheesecake
This is a printable recipe.
3/4 cups chocolate crumbs
1/2 cup ground pecans
1 Tablespoon granulated sugar
1/8 cup butter, melted
16 ounces cream cheese, at room temperature
1/2 cup firmly packed brown sugar
1 Tablespoon all purpose flour
1 1/2 teaspoons vanilla extract
1/4 cup sour cream
1 large egg
1 Tablespoon water
1/2 cup packed brown sugar
1/4 cup heavy cream
2 Tablespoon butter
pinch of salt
1 1/2 teaspoons vanilla extract
OR 1 (380g) size jar of caramel spread
*For this cheesecake we used a Caramel Spread made by Bonne Maman, Product of France (380g)size jar.
You can use as little or as much caramel spread to your personal taste.
Reserve whatever you do not use for another occasion.
(300g) Toblerone (Swiss Mild Chocolate With Honey and Almond Nougat) product of Switzerland
*Note: You can use as little or as much as you would like to eat on the cheesecake
1/2 cup grated (2 ounces) chocolate (We used Callebaut)
Preheat oven to 350 degrees F.
Put the chocolate crumbs into a mixing bowl.
Use a food processor or bullet to finely chop the pecans.
Stir the ground nuts and granulated sugar into the chocolate crumbs using a mixing spoon.
Melt the butter in a small pan on low heat on the stovetop.
Add the melted butter to the crumb mixture and stir together.
Spoon this mixed crumb mixture into the 6 inch spring form pan.
Using your fingertips press down evenly across the bottom to form the crust.
Bake the crust for 10 minutes. Remove from the oven and set aside.
In a medium sized bowl, using an electric beat together the cream cheese, brown sugar, flour and vanilla.
Mix until nice and creamy and well combined. Add the sour cream and beat in.
Add the egg and mix in on low speed until well blended.
Using a double boiler, melt the caramels and water on the stovetop over medium to low heat.
Once melted, add to the cheesecake batter and beat in with the electric mixer on medium speed until you can see it is well combined.
Pour the batter over the cooled crust.
Put the cheesecake into the oven and bake for 40 to 50 minutes or until the center has set.
Remove from the oven, place onto a cooling rack.
Let cool until it is room temperature, then put into the refrigerator and let cool for at least 4 hours before putting the topping and serving.
Spread the caramel sauce onto the cheesecake.
Chop the Toblerone bars into small pieces and garnish around the top outside of the cheesecake.
*You can use as little or as much of the Toblerone bars as you like.
Melt the chocolate in the double boiler. Drizzle melted chocolate on top.
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Nutrition Facts for: Toblerone Caramel Cheesecake From Grandmother's Kitchen
Ingredients: chocolate crumbs, ground pecans, granulated sugar, butter, cream cheese, brown sugar, all purpose flour, vanilla extract, sour cream, egg, caramels, heavy cream, butter, salt.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 8 servings. * Per Serving: Calories 562, Calories from Fat 342, Total Fat 38.0g 58%, Saturated Fat 19.6g 98%, Cholesterol 110mg 37%, Sodium 413mg 17%, Potassium 179mg 5%, Carbohydrates 50.4g 17%, Dietary Fiber 2.1g 8%, Sugars 34.0g, Protein 8.3g, Vitamin A 22%, Vitamin C 0%, Calcium 10%, Iron 12%
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